Wednesday, June 08, 2005

Tabbouleh Chicken Salad

Tabbouleh Chicken Salad (Adapted from Cooking Pleasures)

2/3 cup dry bulgar
1 1/3 cups boiling chicken broth
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
12 ounces boneless/skinless chicken breasts, chopped into 1" chunks
1 1/2 cups seeded chopped cucumber
1 cup garbanzo beans
1 cup cherry tomatoes, chopped
1/3 cup chopped green onions
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh mint

In a large bowl, add bulgar and combine with hot chicken stock. Cover and let sit for 30-40 minutes. If there is any leftover liquid, feel free to drain it out.

In a small bowl, whisk together lemon juice, oil, garlic and salt.

In a large nonstick skillet over medium-high heat, add 2 tablespoons of the lemon juice mixture and chicken. Stir and cook about 5 minutes, or until the chicken is done. Remove from the heat and let cool down.

Combine the chicken mixture with the cucumber, beans, tomatoes, green onions, parsley and mint to the bulgar bowl. Toss with remaining dressing and refrigerate until ready to serve.

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